I'm not really that fond of spicy food but I do enjoy it from time to time. However, just when I developed a taste for local chili, I've noticed that most things chili here is extra salty.

I remember eating a McSpicy once and I think I felt my blood pressure going up just through activation of salty taste receptors. When I have chili with my food from hawker centers, when I try the chili alone, it's really salty. Chili-flavored anything? Salty.

However, when I'm elsewhere (re: outside of Singapore or Malaysia), when I reach for dried chili flakes, hot (pepper) sauce or have thai food, I know it's spicy but it won't that salty.

Is it just me or have people here just have numb taste receptors already? And just curious, how is everyone's blood pressure?

That would be me. I'm a sucker for spicy food. And yes, my blood pressure is still healthy, thank you. But I can't say the same for my taste buds though

I believe that it is in the MSG. I notice few hawker stalls and restaurants use MSG in their chilli. Last week, I had fried fritters with what I thought the most delicious and satiating garlic chilli sauce ever, only to suffer MSG sensitivity symptoms later on (yes I do have problems with high levels of MSG).

Hmm, I am into spicy food and the only thing I would consider salty and chili are these green/red chilis in soya sauce typical of Chines and alike restaurants. Majority of the other food I consider reasonably balanced and I don't think I am numb. Maybe this is about the places or specific dishes you normally eat?

nakatago wrote:I would like to clarify, realizing people call things by different names:

chili peppers --> not so saltychili sauce/powder --> ZOMG I think the Dead Sea on my tonguehot sauce/pepper sauce --> my mouth is on fire but not salty

Ok, got it and probably agree but than I normally use it only when I cook myself and I add the sauce to suit my taste and almost never in a raw form. Chili sauces I use as delivered are only these (sour)sweet kind but they are not spicy at all. Then again, what they put for instance on stingray (sambal chili sauce) is reasonably spicy and not so salty.

One thing I have yet to figure out, a bit of a digression but still a local food thing, is what that food or seasoning or whatever that smells like garbage.

Not being snarky by saying that, but garbage is the smell that comes to mind and I have to get out of whatever area where that food is. It's either something Indonesian or Malaysian, I don't really eat either so am unsure if that's even correct.

It's definitely not nom pla and I've never smelled it around Thai, Indian, Korean, Japanese, or Vietnamese food.

NorrinRadd wrote:Is there a name for MSG in other languages so you can order without?

I suspect it's in a lot of local and Japanese food.

One thing I have yet to figure out, a bit of a digression but still a local food thing, is what that food or seasoning or whatever that smells like garbage.

Not being snarky by saying that, but garbage is the smell that comes to mind and I have to get out of whatever area where that food is. It's either something Indonesian or Malaysian, I don't really eat either so am unsure if that's even correct.

It's definitely not nom pla and I've never smelled it around Thai, Indian, Korean, Japanese, or Vietnamese food.

Locally they also refer to MSG as Ajinomoto, since it is the household brand for MSG.

Thanks to the regulations, all food products with MSG must be labeled. However some manufacturers found a loophole around it and wouldn't state that it has MSG but would label MSG as E621 instead (which is still legitimate).

Speaking of that 'garbage' smelling food, can you describe how the food looks like?

I reckon it was one of three things, but all three are found locally to one degree or another, Durian, Kimchi, or nước mắm. But those are the only three I can think of after 30 years here. Of course, maybe my nose is just used to the smells now....

The first two would be too easy, and I know it's not Korean food so it's not kimchi and I never smelled it in Korea. It's worse than durians, I eat durians every now and then if I'm with people who know how to choose them. Might be nước mắm but I've never smelled it at Vietnamese restaurants or in Viet Nam. Just here.

I've smelled it in food courts and I believe but not limited to Indonesian restaurants.

Not sure how else to describe it besides garbage - rotting, pungent, smelly food. I don't know how people can eat it, I don't know how it looks because I stay clear of it.

For MSG, besides the Ajinomoto brand, it's also in most Maggi products.

sundaymorningstaple wrote:I reckon it was one of three things, but all three are found locally to one degree or another, Durian, Kimchi, or nước mắm. But those are the only three I can think of after 30 years here. Of course, maybe my nose is just used to the smells now....